Quick Recipe Overview
- Prep Time: 30 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 3 hours
- Servings: 8
- Difficulty: Intermediate
Ingredients
For the Pickled Carrots:
- 1/2 cup rice wine vinegar
- 1/4 cup granulated sugar
- 2 large carrots, cut into matchsticks
For the Pulled Pork:
- 3 lemongrass stalks
- 2.5 lbs pork belly, fat trimmed, cut into 2.5-inch pieces
- 1 tbsp Chinese five spice powder
- 2 tbsp vegetable oil
- 3 cups chicken stock
- 1 brown onion, thinly sliced
- 8 garlic cloves, smashed
- 3 shallots, halved
- 1 tbsp brown sugar
- 1 tbsp fish sauce
For Assembly:
- 8 baguette rolls, split and warmed or toasted
- 5 leaves iceberg lettuce, coarsely shredded
- 2 green onions, shredded
- 6 Thai bird’s eye chilies, thinly sliced (optional)
- 1/2 cup cilantro sprigs
- Japanese mayonnaise, to serve
Step-by-Step Instructions
1. Pickle the Carrots
In a large bowl, combine the rice wine vinegar and sugar, stirring until the sugar dissolves. Add the carrot matchsticks and refrigerate for at least 2 hours or overnight for best results.
2. Prepare the Pork
Preheat your oven to 350°F (175°C). Cut the lemongrass stalks 4 inches from the root. Core and reserve the bottom part, keeping the tops for cooking the pork. In a large bowl, toss the pork pieces with Chinese five spice powder and season with salt and pepper.
3. Brown the Pork
Heat 1 tablespoon of oil in a large, heavy-based Dutch oven over medium-high heat. Brown the pork in two batches, about 6 minutes per batch, until golden on all sides. Remove the pork and set aside.
4. Braise the Pork
Return the pork to the Dutch oven and add the chicken stock, sliced onion, lemongrass stalk tops, and half of the smashed garlic. Bring to a boil, then cover and transfer to the preheated oven. Cook for 2 hours or until the pork is very tender.
5. Prepare the Lemongrass Mixture
While the pork is cooking, use a food processor to finely chop the shallots, reserved lemongrass cores, and remaining garlic.
6. Finish the Pulled Pork
Once the pork is tender, remove it from the cooking liquid and set aside. Strain and reserve 1 cup of the cooking liquid. In the same Dutch oven, heat the remaining oil over medium-high heat. Add the lemongrass mixture and cook for 3 minutes until fragrant. Add the brown sugar and cook for 2 more minutes until golden. Pour in the reserved cooking liquid and bring to a boil. Reduce heat and simmer for 10 minutes until the sauce thickens.
7. Shred and Season the Pork
Add the cooked pork back to the pot and shred it using two forks. Stir in the fish sauce and simmer until most of the liquid has evaporated and the pork is coated in the flavorful sauce.
8. Assemble the Banh Mi
Drain the pickled carrots. Fill each baguette roll with shredded lettuce, pickled carrots, green onions, pulled pork, a drizzle of Japanese mayonnaise, cilantro sprigs, and sliced chilies if desired.
Chef’s Tips and Tricks
- For extra flavor, marinate the pork in the five spice powder overnight before cooking.
- If you can’t find lemongrass, substitute with 2 tablespoons of lemon zest and a teaspoon of ginger.
- To make this dish gluten-free, serve the pulled pork over rice instead of in a baguette.
- Leftover pulled pork can be refrigerated for up to 3 days or frozen for up to 3 months.
Nutritional Information
Per serving (1 banh mi):
- Calories: 550
- Protein: 28g
- Carbohydrates: 45g
- Fat: 30g
- Fiber: 3g
- Sodium: 820mg
This lemongrass pulled pork banh mi is a delicious fusion of Vietnamese and American flavors. The tender, aromatic pork pairs perfectly with the crisp pickled carrots and fresh herbs, all nestled in a crusty baguette. Whether you’re looking to impress guests or simply want to elevate your sandwich game, this recipe is sure to satisfy. Enjoy the explosion of flavors in every bite!
